Ron Barcelo Anejo's guest appearances

Ron Barcelo Anejo

5 Minutes of Rum

Rhum Agricole

Lemon Hart

Cana Brava

Ron Zacapa

Ron Matusalem Platino

Blackwell Jamaican

Appleton Reserve

James Royal Ambre

Skipper Rum

Ron Cartavio Selecto

Rhum Barbancourt

James Royal

OwlTail

5 Minutes of Rum episode 27: Ron Barcelo Anejo, making ginger syrup, and the Hispanola. Episode links:Cap Haitien Rum and HoneyHow to pronounce cachacaRon Barcelo official siteRon Barcelo Anejo (official site)The Rum Howler Blog (Ron Barcelo Anejo review)  Hispanola1 1/2 oz Ron Barcelo Anejo1 1/2 oz Rhum Barbancourt (4 or 8)1/2 oz fresh lime juice1/2 oz fresh lemon juice1 oz ginger syrup1/2 oz orange curaçao1/4 oz falernumShake with ice cubes and strain into a double old-fashioned glass with crushed ice. Garnish with a stick of fresh ginger. Ginger syrupTake a piece of fresh ginger that’s about 2-4 ounces and cut it into slices. Put that in a saucepan with a 1:1 ratio of sugar and water; 1 cup of each. Bring that mix to a boil over low heat until the sugar is dissolved. Cover and let it simmer for 2 minutes. Then take it off the heat and let it sit covered for 1-2 hours, depending on how strong a flavor you want. Strain and bottle and add 1/2 oz silver rum to help stabilize. This recipe can be scaled down as necessary. The syrup stays viable for a lengthy period of time as long as it's refrigerated, but it'll gradually lose flavor (this is not desired).

5 Minutes of Rum episode 27: Ron Barcelo Anejo, making ginger syrup, and the Hispanola. Episode links:<a href="http://randomcha.net/2014/02/01/cap-haitien-rum-and-honey/" rel="nofollow" target="_blank">Cap Haitien Rum and Honey</a><a href="https://www.youtube.com/watch?v=82l-N1Q-uPI" rel="nofollow" target="_blank">How to pronounce cachaca</a><a href="http://www.ronbarcelo.com/en/index.php" rel="nofollow" target="_blank">Ron Barcelo official site</a><a href="http://www.ronbarcelo.com/en/rones_detalles_anejo.php" rel="nofollow" target="_blank">Ron Barcelo Anejo</a> (official site)<a href="http://therumhowlerblog.wordpress.com/rum-reviews/dark-rums/barcelo-anejo/" rel="nofollow" target="_blank">The Rum Howler Blog</a> (Ron Barcelo Anejo review) Hispanola1 1/2 oz Ron Barcelo Anejo 1 1/2 oz Rhum Barbancourt (4 or 8) 1/2 oz fresh lime juice 1/2 oz fresh lemon juice 1 oz ginger syrup 1/2 oz orange curaçao 1/4 oz falernum Shake with ice cubes and strain into a double old-fashioned glass with crushed ice. Garnish with a stick of fresh ginger.  Ginger syrup Take a piece of fresh ginger that’s about 2-4 ounces and cut it into slices. Put that in a saucepan with a 1:1 ratio of sugar and water; 1 cup of each. Bring that mix to a boil over low heat until the sugar is dissolved. Cover and let it simmer for 2 minutes. Then take it off the heat and let it sit covered for 1-2 hours, depending on how strong a flavor you want. Strain and bottle and add 1/2 oz silver rum to help stabilize.  This recipe can be scaled down as necessary. The syrup stays viable for a lengthy period of time as long as it's refrigerated, but it'll gradually lose flavor (this is not desired).

Episode 27: Ron Barcelo Anejo